Broiled Shad and Sorrel
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 26. The excerpt below is the record exactly as published.
Broiled shad and sorrel. Poitrine de mouton braisée. Braised breast of mutton. Canard sauvage rôti. Roast wild duck. Œufs farcis à la crème. Stuffed eggs with cream. Pommes en croustarde. Open apple tart. Broiled sha& and sorrel. Thoroughly clean and wash your fish, make several slits down each side, and warm for a quarter of an hour in a saucepan with olive oil, salt, pepper, and a laurel leaf; fill the slits with butter mixed with finely-chopped herbs
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